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CSA 2008, Week Thirteen.

It’s hard to believe summer is almost over, especially since our CSA box has been steadily growing, all but inundating the fridge with its contents. In fact, I emptied the CSA produce out of the fridge just to see the difference its removal made, and Keith said, “It looks like there’s no food in here.”

This week’s box consisted of the following:

Beets

Carrots

Garden Peach tomatoes

Garlic

Hot pepper

Kale

Parsley

Onions

“Regular” tomatoes

Spicy salad mix

Sungold cherry tomatoes

Watermelon (which was out of the box, if you want to get into specifics.)

I needed to put together a super-fast dinner for Keith and me; it had to get on to the table in fifteen minutes or less. I had just read an article on CookThink about boiling garlic for pasta; since I had several heads, I decided I would use them all. Though the CookThink piece indicates the use of unpeeled cloves, I threw in my cloves unpeeled, along with some gemelli. While the pasta boiled, I halved each of the tiny Sungolds; after I strained the gemelli, I picked out the cloves, which I then mashed into two tablespoons of melted butter. I tossed everything together — pasta, raw Sungolds, garlic-butter — and added some Parmesan. Had I any fresh herbs (sage, maybe, or even thyme) I would have given them a rough chop and added them to the mix. As it was, everything came together nicely for a quick, light dinner, and I’m pleased to say that it took precisely fifteen minutes. Not bad at all.